Sautéed Picanha Steak with Chimichurri Sauce
Juicy slices of Brazilian picanha steak pan-seared to medium-rare and topped with a fresh, zesty chimichurri sauce. This brazilian-inspired beef ready in about 30 minutes blends picanha steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lb picanha steak
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup, finely chopped fresh parsley
- 1/4 cup, finely chopped fresh cilantro
- 3, minced garlic cloves
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil (for chimichurri)
- 1/2 tsp salt (for chimichurri)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.5 lb picanha steak dry and season both sides evenly with 2 tsp kosher salt and 1 tsp black pepper. Let it rest at room temperature for 15 minutes.
- Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 3 minutes. Add the steak and sear for 4 minutes on the first side without moving it, until a golden-brown crust forms.
- Step 3: Flip the steak and cook for another 3-4 minutes for medium-rare doneness, or longer for preferred doneness. Remove steak from skillet and let rest for 10 minutes before slicing against the grain into thin strips.
- Step 4: Meanwhile, combine 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/4 cup olive oil, and 1/2 tsp salt in a bowl. Stir well to create chimichurri sauce.
- Step 5: Serve the sliced picanha topped generously with chimichurri sauce, enjoying a classic Brazilian flavor pairing.
Frequently asked questions
How long does Sautéed Picanha Steak with Chimichurri Sauce take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Picanha Steak with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Picanha Steak with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Picanha Steak with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Picanha Steak with Chimichurri Sauce?
Brazilian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
